Tomato and watercress risotto

Calories: 236  Preparation: 10 mins  Cooking: 15-20 mins  Serves: 4

Ingredients

3 squirts Olive oil spray or 5ml/1tsp olive oil

1 large onion, chopped

1 clove garlic, crushed

225g/8oz risotto rice

1 (395g) can cherry tomatoes in natural juice

600ml/1pt vegetable stock

1 (85g) bag watercress

To serve:

Peas

Method

Heat a large pan, squirt in the olive oil then add the onion and saute for 2-3mins or until soft. Add the garlic and rice and stir well. Add half the tomatoes and a little of the stock. Stir well, until the liquid has been absorbed. Repeat adding more stock until all the liquid has been absorbed and the rice is tender – this will take 15-20mins.

Add the remaining cherry tomatoes and watercress and season well with plenty of freshly ground black pepper. Cook for a further 1 min until most of the liquid has evaporated and the rice is just tender. Serve in bowls with a little grated parmesan cheese if liked.

Fat: 1.7g  Saturated Fat: 0.2g  Carbohydrate: 51.2g  Protein: 7.4g  Fibre: 2.7g  Salt: 0.63g